A simple budget-friendly recipe for a one-pan skillet meal with smoked sausage, onions and southern-style fried potatoes.
JUMP TO RECIPEI wasn’t sure what to name this recipe. We never actually called it anything. If I was going to tell someone what I was cooking for supper, I’d just say something like fried potatoes and sausage. Around here, most folks would know what I meant.
But cooking for all y’all from the rest of the country has taught me that what we call something here can often mean something entirely different to everyone else.
I’m going to stick the “southern” label on the front of this recipe to try to point everyone’s mental taste buds to what we call fried potatoes and then just hope for the best.
This isn’t exactly like traditional southern fried potatoes because this is cooked with less oil and the potatoes aren’t super crispy all over. The potatoes steam a little first then get a little crispy once the water evaporates.
And to confuse you even more, I might as well tell you our fried potatoes are cut into cubes like this OR they're made from sliced potatoes. Oh, and some people call them home fries. See what tricky business naming recipes can be??
[deep breath in] Anywaaaay... this is just a quick and easy skillet meal that’s simple to prepare and very affordable. You just sauté the smoked sausage, then add onions and potatoes. Once the potatoes cook about halfway, you crank up the heat and let them crisp up a bit.
I like to eat mine with a little hot sauce and diced raw onion on top and the kids like theirs with ketchup. I typically serve this with Pork & Beans (Husband likes to stir the beans in with the sausage and potatoes) or Southern-Style Canned Green Beans.
If you really want to have a carb fest, pull out some fresh stick-to-the-roof-of-your-mouth white bread, fold a piece like a hotdog bun, load it up with the sausage and potatoes then hit it with a bead of ketchup. It sounds weird but it’s soooooo gooooood.
I feel like people are going to ask about adding cheese. I think this is already so rich and heavy that the cheese wouldn’t add anything. But the good news is I am not the cheese police so you can certainly add some if you’d like!
I haven’t made this with uncooked sausage (like Italian sausage or brats) but I imagine it would be pretty good too. I just like the salty, smokey sausage with the potatoes so much I’ve never wanted to make it any other way.
My very favorite is Hillshire Farm’s Smoked Sausage. I’ve always preferred smoked sausage over kielbasa but use whichever you like best. I’m an oddball who prefers the original sausages over the all-beef varieties (it’s a texture thing) but, again, use what you prefer.
I’ve never made this with “red sausages”. You know which ones I’m talking about?? I think they’re just called “red cooked sausage”. They’re inexpensive, bigger around than traditional smoked sausage, made into links and a distinctly bright shade of red somewhere between hot pink roller skate wheels and illegal firecrackers. I never developed a taste for them so I can’t tell you anything about cooking them, though I know they are often served with potatoes (“taters and reds”).
A FEW NOTES ABOUT COOKING FRIED POTATOES AND SAUSAGE
- You’ll need about 5-6 cups cubed potatoes (around 2 pounds)
- Feel free to use bacon drippings instead of vegetable oil.
- Any type of potatoes will work but I prefer starchier russets in this.
- You don’t have to peel the potatoes. I did in this batch but sometimes I don’t. I like the way the skin crisps up a little but the kids like it better with peeled potatoes.
- I say the garlic powder is optional because I don’t ever remember Mama or Nanny using it in their fried potatoes but I sure like it.
- Kielbasa, andouille or any precooked, smoked sausage can be used in this recipe.
Recipe for Southern Fried Potatoes & Sausage
Southern Fried Potatoes & Sausage
Ingredients
- 1 lb smoked sausage
- 1 large onion, chopped
- 5-6 russet potatoes
- 1/2 cup water
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder (optional)
- Vegetable oil
Instructions
- Cut sausage into bite-sized pieces. Drizzle a little vegetable oil in a large skillet (nonstick is best if you have it) then sauté sausage until well browned.
- Meanwhile, peel potatoes then cut into cubes (about 3/4 inch).
- Add potatoes, onions, 3-4 tablespoons vegetable oil, water, salt, pepper and garlic then stir well.
- Once water starts to boil, reduce heat to medium-low, cover skillet then cook for 10 minutes. Using a spatula to scrape the bottom, flip sausage/potatoes once or twice to make sure they’re not sticking.
- Remove lid then increase temperature to medium-high. Continue cooking 10 minutes or until potatoes are tender with some crispy edges. Use a spatula to flip sausage/potatoes (scraping the bottom) so that potatoes can crisp up a bit in the oil. Don’t stir the potatoes or they will fall apart (still tasty but not what we’re after here).
- Serve immediately.
Notes
- You’ll need about 5-6 cups cubed potatoes (around 2 pounds)
- Feel free to use bacon drippings instead of vegetable oil.
- Any type of potatoes will work but I prefer starchier russets in this.
- You don’t have to peel the potatoes. I did in this batch but sometimes I don’t. I like the way the skin crisps up a little but the kids like it better with peeled potatoes.
- I say the garlic powder is optional because I don’t ever remember Mama or Nanny using it in their fried potatoes but I sure like it.
- Kielbasa, andouille or any precooked, smoked sausage can be used in this recipe.
- Check the article above if you have any other questions because it's entirely likely that I covered it there 😚
This is actually one of my favorite meals. So quick and easy to throw together, but so good and comforting. It's really budget-friendly, too. I think it's good for breakfast or dinner as well. Thanks for sharing your recipe! It looks delicious!
ReplyDeleteThis is great, but, to hit this out of the park, add cabbage.
ReplyDeleteDo you cook the cabbage first or is it ,just chopped and boiled and cooked with everything else? Have you ever tried fried ham and chopped cabbage in butter it is so good!
DeleteAdding sauerkraut today!
Deleteyum will do today AND add cabbage
DeleteNormal cooking around our place. Only way to make it better is add some diced bell pepper with the onion and potatoes. Need some buttermilk cornbread to go with it (no egg or sugar, lol)
ReplyDeleteNormal for us too! I leave off the garlic powder and bell peppers for breakfast but we love adding them for supper, especially the red, yellow, and orange bell peppers, yummy
DeleteAny tips for using the frozen cubes potatoes?
ReplyDeleteI love the recipe. I make this into Burritos, for the family. I have made it several times with a few eggs in it for Breakfast Burritos. This is a great recipe for a quick meal, that filling, hot, comforting, and just plain good.
ReplyDeleteThis is one of our favorite “go to” meals and we always put sliced onions in ours. As others have said, we also add cabbage sometimes. Can’t really hurt this regardless of what you add, just a good, hearty meal.
ReplyDeletecheese police, lol, I love it :)
ReplyDeleteCan you use frozen potatoes Obrien?
ReplyDeleteI bet you could...as a matter of fact, I might do it like that. I have a couple bags of Potatoes O'Brien!
DeleteI fix this about every two weeks. I also fix cabbage and onions to go with it. This is such a wonderful inexpensive meal especially now that food is so expensive.
ReplyDeleteThe smell coming out of this pan was awesome! What a great recipe!
ReplyDeleteI'd like to make this, but I'm wondering what the nutritional information is? Is it available?
ReplyDeletehttps://www.verywellfit.com/recipe-nutrition-analyzer-4157076
DeleteMade this tonight and it was delicious. I tweaked it a little bit and added a red bell pepper as well as Italian seasoning and I like spicy so crushed red pepper. I dipped a little in ketchup but I think for leftovers I will use sour cream.
ReplyDeleteI tweaked it a bit by adding some garlic powder, ground thyme and ground oregano because I just needed a bit more flavor when I cooked it.
ReplyDeleteI made this for dinner. It reminded me of my childhood. I love fried potatoes. I used half the water and steamed for 5 minutes then popped into the oven for some crispy texture and color. Added a bit of cheese at the end. Yummy!
ReplyDeletePro tip, use Conecuh brand sausage if you have any available near you. Thank me later!
ReplyDeleteI second that idea!
DeleteThis is a favorite southern meal... very popular with everyone I know! For me, I always add chopped onion! As a side dish, chop yellow squash (sliced) and onion (chopped) and fry with a little butter and a tad of veg. oil until slightly browned and soft! Serve with sliced tomatoes as a side also! Pan of cornbread and sweet tea!
ReplyDeleteI've never made this but when I was younger, mama would fry potatoes and we'd grab the bread, put butter on that and then top it with potatoes for the best sandwich ever! Your description sure brought back a good memory♥️
ReplyDeleteWe ate fried potatoe sandwiches when I was a kid. I still like them and I'm 72!
DeleteIs there a nutritional value for Valerie’s, carbs , fat, etc
ReplyDeleteI don't have the values but it's a lot of all of the above 😬
DeleteWe're making this with Eckridge turkey sausage, adding 2-3 eggs, a cup of mushrooms, and a handful of chopped scallions (green onions) for dinner today. It would have been nice to know what to do with the cabbage. Fresh, cooked, or what?
ReplyDeleteI've made this for years and I'm not from the south. Good food is good food wherever you are.
ReplyDeleteWhen I make this, I drain the grease. I add an onion. I usually leave the potato skins on, but it's good either way. I also like spices,
( fresh if you have access.)
I add basil, parsley, garlic- 1 or 2 cloves or minced from a jar, paprika, a touch of oregano and salt and pepper to taste. Delicious.
I followed the recipe exactly but it came out pretty tasteless and oily
ReplyDeleteThis is delicious! I used Italian sausage and it works well in the recipe. It’s hearty and flavorful. Thank you for the recipe!
ReplyDeleteMy mother in law called it donkey dick salad and added green bell peppers. Served It with fresh out of the garden tomatoes.
ReplyDeleteMade this for dinner and the flavor was delicious!! Loved that it came together quickly too. I used cast iron but next time I’ll prob switch to a stainless pan because the potatoes kept sticking.
ReplyDeleteIf you use a well seasoned iron skillet the potatoes won't stick. If you don't know how to season it, just apply a thin coat of vegetable oil to the entire surface and heat it in the oven between 375 and 425 degrees for 30 to 45 minutes. Make sure it is lightly coated or you will end up with a sticky surface. It may take a couple times seasoning it, but we'll worth it. I usually just take a paper towel and coat the inside with oil after its been cleaned now that it's seasoned. Make sure to wipe away any excess oil. Never soak an iron skillet in water. It will cause it to stick and can rust it. I hope this helps you enjoy using your iron skillet.
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